Schav (Sour Grass)
Recipe from Rae Keller, Congressman Jared Polis’ late great-grandmother, reprinted from the 1974 The International Grandmothers’ Cookbook: Favorite Recipes of Grandmothers from Around the World by Eileen Weppner.
- 1 pound schav (sour grass, also known as sorrel), or substitute 1 pound fresh spinach
- 1 quart water
- 1 tablespoon sugar, or to taste
- 1 teaspoon salt
- Green onions, as desired
- 1 egg, beaten
- 1 cup sour cream
- Remove stems from schav and tie them up. Wash the leaves thoroughly. Put salt and sugar in water, bring to a boil and boil stems, leaves and chopped green onions about 15 minutes. Remove the stems. Let cool, and add beaten egg. Chill the schav and serve as a cold soup, with sour cream stirred in immediately before serving.